Roasting the vegetables adds depth and flavor to this salad.
This recipe is: Corn-Free, Dairy Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free
Yields: 6
Total Time: 45 mins
Prep Time: 20 mins
Ingredients
For the Salad
- 2 pounds asparagus
- 1 (8 ounce) package frozen artichokes, thawed and drained
- 2 teaspoons olive oil
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 (6 ounce) can black olive, medium, pitted, drained
For the Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon water
- ½ teaspoon Dijon mustard
- 2 tablespoons minced red onion
- ¾ teaspoon minced garlic
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Directions
- Preheat oven to 400 degrees F. Trim coarse bottom off of asparagus spears. Break the edible part of the spears into two inch pieces and place in a large mixing bowl.
- Place drained artichoke hearts in bowl with asparagus. Add olive oil, salt and black pepper, and toss to coat the vegetables.
- Place asparagus and artichokes on a baking sheet. Place in oven and bake for 15 to 20 minutes until artichokes are browned on edges and asparagus is a bright, dark green. Do not overcook asparagus, it should still have a crunch to it. Remove asparagus and artichoke from oven and place back into large bowl.
- To make the dressing, in a small bowl whisk together olive oil, red wine vinegar, water, Dijon mustard, red onion, garlic, salt and black pepper.
- Add black olives to the asparagus and artichoke mixture and then toss salad with red wine vinaigrette. Cover and refrigerate for at least 1 hour prior to serving.
Leave a Reply